Our shop is open from 9.30 am until 4.00 pm Monday – Thursday
DIRECTIONS
COME AND VISIT OUR SHOP
SPRINGS SHOPPING
ONLINE OR INSTORE
CLICK ON AN IMAGE BELOW TO BROWSE
CLICK ON AN IMAGE ABOVE TO BROWSE
WHY SPRINGS
- Our salmon is sourced only from from reputable suppliers who conform to required standards of welfare, health and diet
- We fillet, skin and bone every salmon by hand. No machine could offer the expert eye, and precision with the knife of our resident filleters.
- Our fillets are cured in the manner developed thousands of years ago: we coat then in dry salt. Nothing more, and certainly no colourings, preservatives or additives of any kind.
- A day later, the fish are suspended in our brick kilns over smouldering logs of oak. We use whole logs - no chips or shavings - since they flavour the salmon more delicately. Our cold smoking take anywhere between 24 and 26 hours.
- The result: delicate slices of smokey, fishy heaven, just add a squeeze of fresh lemon and ground black pepper.
EVER WONDER WHY THE SALMON YOU BUY AT THE SUPERMARKET IS SLIMY IN TEXTURE AND WITH LITTLE OR NO SMOKEY FLAVOUR
Many companies claim to be traditional, but they fillet by machine, cure quickly and then place in a mechanical smoker laying flat, using sawdust to smoke. They will tell you that they use traditional methods but simply don’t. You will find a shorter shelf life, slimier texture, fishy smell and only a hint of smoke. This is done to hold in weight and the quickest way to mass produce salmon. We would welcome any blind tasting test against anyone else.